I’ve got an amazing, easy-to-make, dinner recipe for you today: Chili Pasta Skillet! It’s so easy – you use just one large skillet and cook everything in it. After the dinner is over, the clean-up is a breeze! Everybody in your family will love this recipe, kids and adults alike!
Flavor-wise, this dish is basically a Mexican-style mac and cheese, made completely from scratch! It looks so delicious and smells so good as it’s cooking – you’ll be tempted to eat it right out of the skillet (in this case you will have really only ONE DISH to clean)! The recipe uses simple ingredients easily found in any pantry. All you do is combine the ingredients in one skillet, including dried elbow pasta:
Mix everything up and cook according to the recipe instructions.
And, here are the changes I made to the original BHG recipe:
- The recipe calls for BOTH diced tomatoes AND tomato sauce – I just used one 28 oz can of peeled tomatoes instead. I broke the tomatoes into smaller bite-size pieces right in the skillet.
- I tripled the amount of elbow macaroni – used 1 and 1/2 cups of dried elbow macaroni (or 6 oz).
- Because I added extra macaroni, I also added 2/3 cups of water IN ADDITION to 28 oz of canned peeled tomatoes.
- I added 1 teaspoon of cumin for more robust flavor.
- The process of preparation is the same as described in the original BHG recipe.
The resulting dish is the deliciousness you see on the photos below! This recipe also easily converts to a gluten-free one by using gluten free brown-rice elbow pasta.
Beef, Beef Casserole, Beef Casseroles, Delish Dish, Mexican Casserole, Mexican Dishes, Pasta | Tags:
beef, black beans, chili, Dinner Recipe, easy recipes, Mexican recipes, pasta recipe, weeknight dinner
Hello again! This is Julia from Julia’s Album – a blog full of dinner ideas and savory recipes. I love quick and simple weeknight meals, and today I am sharing an excellent, family-friendly dinner recipe I found in Better Homes & Gardens archives – Mexican Mac and Cheese:
This Mexican pasta casserole is so ridiculously easy to make and so tasty – you’ll want to add it to your regular recipe rotation right away! If you love Mexican flavors, and if you want a delicious recipe that takes no time to make and produces quite a lot of food (12 servings), then join me together in making this amazing Mexican Mac and Cheese:
I’ve made very minor changes to the original BHG recipe: I only added a can of black beans and some diced green chiles! I am also providing a gluten-free option for this recipe.
And, here are the changes I made to the original BHG recipe:
- I added 1 can of black beans (15 oz) to combine with the meat mixture. Make sure to rinse and drain canned black beans before adding them.
- I added half a can of diced green chiles (2 oz) to the meat mixture.
- To make the recipe even easier than it already is, I didn’t do layers as step 3 suggests. I just mixed everything together in one pan (the meat mixture, the beans, chiles, and cooked pasta).
- My personal tip: when making pasta casseroles, I ALWAYS rinse cooked pasta in cold water and drain it – before adding it to the casserole. That stops pasta from cooking and getting mushy in a casserole dish!
- If you don’t have Monterey Jack cheese, you can easily use half Cheddar cheese, half Mozzarella cheese instead.
If you want to make the original BHG recipe gluten free, do the following SINGLE substitution:
- Use gluten-free brown-rice penne instead of rigatoni pasta
And, here are a couple of step-by-step photos of the cooking process. This is what the dish looks like when everything is mixed in together (cooked sausage, cooked onion, green salsa, drained and rinsed black beans, green chiles, cooked pasta, and half the amount of cheese) – right before baking the dish:
Then, you top the casserole with the remaining half amount of cheese (remaining 2 cups):
Then you bake your casserole – it will look nice and bubbly right after baking, with cheese all melted on top:
Top the casserole with sliced tomatoes and chopped green onions – so good!
Casseroles, Delish Dish, Mexican Casserole, Mexican Dishes, Mexican Recipes, Pasta | Tags:
black beans, casserole, cheese, Dinner Recipe, Mexican, Mexican recipes, pasta, pasta recipe, pork, salsa, Sausage, tomatoes, weeknight dinner
Do you love fajitas AND quesadillas as much as I do? When I saw these fajita-style quesadillas on the BHG site, they went on my to do list. Why? Because when it comes to quesadillas, I’m like a 4-year old. I make just plain cheese ones or maybe cheese and leftover taco meat. Good but sometimes a little boring.
In come these wonderful cheesy wonderful quesadillas!
Get everything all chopped up and ready to go.
Delish Dish, Easy Dinners, Game-Day Recipes, Mexican Dishes, Mexican Recipes, Vegetarian, Vegetarian Meal Ideas | Tags:
delish dish, easy recipes, Mexican recipes, quesadillas, vegetarian
Can you believe it’s almost Cinco de Mayo? I know. It’s spring. Which means it’s almost summer. Which is crazy. But anyway, Cinco de Mayo. The perfect Americanized holiday to celebrate with delicious Mexican food and icy cold Margaritas. If you haven’t thought about what you’re making for Cinco de Mayo yet, these delicious blogger recipes from around the web might pique your interest.
1. While The Boys Club normally focuses on cocktails, I’m excited about what’s going on with this Tequila and Lime Marinated Steak. Sure, it’s not authentic Mexican, but it’s flavor combination of jalapenos, cilantro, and a Tequila marinade? Gotta try it.
3. I can’t get enough kale. I love black beans. Which means these Veggie Enchiladas with Corn, Black Beans and Kale from Jelly Toast have gotta be a killer combination. Plus, I feel like anything with kale and black beans has gotta be kinda healthy right? Right.
6. Yes, I’m a food editor, and yes, my favorite food happens to be nachos. I love them every which way, and these Party Nachos from What’s Gaby Cooking look right up my alley. She swapped out the chips for oven fries to create one hearty set of nachos.
8. No Cinco de Mayo party is complete without margaritas. So I dug back in the archives a bit to find this Citrus Margrita Spritzer from Skinnytaste. It’s got orange and a splash of club soda, and best of all, I might not feel quite so guilty about indulging in more than one.
9. If your flan recipe comes from a blog called Flanboyant Eats, then I would go ahead and guess you’re in for a treat. I’m not sure which part of this Nutella with Graham Cracker Caramel Flan sounds more delicious, but I can’t think of a tastier way to enjoy a classic Mexican dessert.
10. I know for a fact that this recipe for Faux Fried Ice Cream from Taste and Tell is awesome. I tried a similar recipe last summer, and had one of those “OMG this is as good as restaurant fried ice cream!” moments.